Episode 3 The Great British Bake Off: An Extra Slice

-Week three in the Bake Off tent.

-Woo!

The ten remaining bakers face bread.

Rise.

Some achieve perfection...

They look stunning.

..while others don't.

-The inside is raw.

-It's raw?

I'm Jo Brand.

And, when it comes to Bake Off, I'm always wanting more.

Welcome to An Extra Slice!

APPLAUSE

Good evening.

Now, some people love a bit of brown and crusty,

others can't get enough of white and fluffy -

personally, I love Paul and Mary equally.

And this week they set the bakers three challenges involving bread.

I'm joined by a panel of celebrity fans,

to take a "rye" look at the goings on in the tent this week.

Plus, we'll be looking at some of the bread

you've been making at home.

And how about our amateur bakers here in the audience?

Have you all risen to the occasion?

ALL: Woo!

Oh, yes.

This is honestly the only show

where someone can turn to a complete stranger

and say, "Show us your baps" without getting arrested.

Now, the third baker to leave the tent was Jordan.

ALL: Ahh.

As you know, I like to bring you moments from the tent

that you haven't seen before.

Here's Jordan showing that he may not have been focused

entirely on his bakes.

What does Paul smell like?

LAUGHTER

Hopefully, Jordan will have found out by now,

and can give us the answer when he joins us.

Meanwhile, I've rescued another bit of binned footage

which demonstrates just how chatty Mary can be.

Take a look at this.

Sue just can't get her to stop talking.

You think of biscuits as being rather easy things,

that even an idiot like myself can knock up,

but actually we've started to see cracks.

Well, some of them are quite tricky.

Hm.

LAUGHTER

So, join us tomorrow for more insights.

Let's launch the Bake Off.

Meanwhile, Paul revealed

that he thought one of the bakes was possessed.

I think overall the design is very good.

I think the piping is excellent,

and round the side I can see what you were trying to do.

Cherries look great in it. Quite evil.

-Evil!

-Evil?!

Time to meet tonight's panel of celebrity fans.

First up, I don't often get the chance to say this,

more tea, Vicar?

-Wahey!

-It's the Reverend Richard Coles!

APPLAUSE

Next, it's professional chef

and cookery school doyenne Rosemary Shrager!

APPLAUSE

And a comedian who loves an innuendo,

and is rightly proud of his clafoutis -

Julian Clary!

APPLAUSE

Tell us about your clafoutis, Julian.

Oh, it's a dessert with kind of ground almonds and cream.

Very quick and easy to make, quite a showy thing.

It's called "clah-foo-tay".

-Ooh, pardon me!

-LAUGHTER

"Clah-foo-tay"? Really?

What, me with an E and an acute accent?

It's called "clah-foo-tay"!

Well, if you were in France you might call it "clah-foo-tay".

Welcome to a very boring programme about pronunciation.

LAUGHTER

-Rosemary, it's Bread Week.

-Yes.

-Always a really tough one, actually.

-Love bread.

-Now, you like a good kneading, don't you?

You like making bread.

Well, I like to tear my bread, and tearing is really important,

because you're working it.

You're working the whole gluten, sort of the whole - in the wheat...

-Glu-TEN.

-Glu-TEN!

The glu-TEN.

LAUGHTER

You're working the gluten in it,

so consequently, it's a lovely feel, and it's great, you know...

Why not... Why tearing and not just kneading?

Well, first of all, the more you tear it,

the more you're working the strands within the gluten,

so you're working the whole bread to get a different process,

so you get the end product...

Can we do the gluten thing later?

I haven't got time to go into a coma at the moment.

LAUGHTER

Now, Richard, you cook rather than bake, don't you?

Oh, yeah, it was a terrible confession, a heresy indeed

for a clergyman to say, but I don't actually have a very sweet tooth.

-Right, OK.

-A pie. I can rise to a pie.

-Can you?

-My steak and kidney is talked about round the whole deanery.

LAUGHTER

Can someone play the Benny Hill theme?

I preached about bread in my sermon the other day, too.

-Did you?

-Well, I preached about Bake Off, actually.

Were they all excited, your congregation?

Well, Miss Brown was a little muddled,

and thought that I said I was going on Tumble instead.

But, er... LAUGHTER

That's the sort of gymnastic competition on BBC One.

That's right. "I'm not going on that, Miss Brown," I said.

She said, "Very wise, Vicar, very wise."

LAUGHTER

Now, let's find out how you've been coping at home

with the challenge of Bread Week.

You've been sending in pictures of your efforts,

and Hannah from Tunbridge Wells

has even sent us a clip of her gluten free rolls.

KNOCKING

LAUGHTER

Unfortunately, she seems to have replaced the gluten with cement.

Bethan got Mary to go all the way to Maidstone

to judge her animal-shaped bread rolls.

LAUGHTER

Leila has also animal-shaped bread.

She made an owl.

LAUGHTER

Is it just me,

or does that owl bear a striking resemblance to Brian Blessed?

LAUGHTER

While Maureen sent a picture from her home in the Netherlands.

She put a nicely shaped plaited loaf into the oven -

by the time it came out,

it had taken a completely different shape altogether.

LAUGHTER

Keep sending them in - details below.

If you have a complete catastrophe,

take a picture of it before you chuck it in the bin.

Right, let's get down to business now.

Here's a reminder of events in the tent during Bread Week.

This week's Signature Bake was a right old tongue twister.

We would very much like you to bake 12 right royal rye rolls.

-On your marks, get set, bake.

-Go, go, go.

Oh, it's stressful! Just don't know, when's the right time?

-Pure alchemy.

-Wow, thank you!

The Technical Bake required four perfect ciabattas,

and one big question - to prove or not to prove?

They're all using proving tools - I'm not.

I'm going to pop it in the proving drawer just to bring it up a bit.

Don't buckle.

-Number one is this one.

-APPLAUSE

The Showstopper of a filled centrepiece loaf

stretched everybody.

It's got to look good and taste delicious.

There is definitely apricot in there somewhere!

Rip all the legs off!

It proved too much for Jordan...

Captain Chaos!

..but Luis triumphed and won his first Star Baker.

-It looks regal.

-Luis, you're our Star Baker.

APPLAUSE

So, Luis became Star Baker - did he deserve it? Julian.

Yes, Luis's very good,

but he was at one point this week wearing a mustard-coloured hoodie.

Which I think you should lose marks for.

LAUGHTER

Personally.

I like Diana.

She's got a nice sort of Mrs Bridges quality about her.

And she's lacking in a bit of confidence,

that you sort of want to help her along a bit.

Yeah, I think Diana is worried that she's too old-fashioned.

-Well, we like that.

-Yes, absolutely.

Rosemary, how about you?

Well, actually, I've got two who I think are the same.

I love Nancy and Martha, because I think Nancy is...

You can see that she's gaining in confidence, and also Martha -

she's always so surprised when she does anything so well!

And I love it - and she's so talented!

So I think they're both brilliant.

I've got a real fondness for Norman.

APPLAUSE

-Norman...

-Unflashy and also, he's not....

No matter what they say to him, he's not going to bake a spangle

in a crust or something, because he's going to do what Norman does.

Because those farthing biscuits were absolutely perfect, I thought.

-But that was one thing - it is a competition, remember.

-Yes.

And that we have to remember, because he is being quite

careful, and he is being quite safe, isn't he?

OK, but this week he really forced himself to go as far

-out on a limb...

-LAUGHTER

..as he'd ever been.

For me, this is very exotic.

You know - pesto.

LAUGHTER

He's getting all exotic. Go, Norman!

Now, for the Signature Bake this week,

all the bakers got a ticket to ride to "rye"

when they were asked to produce 12 identical rye rolls.

12 rye rolls - sounds like a line from that carol,

The 12 Slightly Depressing Days Of Christmas, isn't it?

Now, Martha demonstrated some good technical knowledge in her bake.

I think this is called the window pane test.

If you can see through it, it means there's enough gluten developed.

Well, either that or the dough's got a big hole in it.

LAUGHTER

-Is that what you do?

-Where did this come from?

Well, tell us - what is the point of doing the gluten test?

-There's absolutely no point at all.

-Stretchiness, isn't it?

No, but stretchiness - why do that?

You can do it by just looking at it.

You just have to see the stretch lines in it.

It's like when you buy a used car, you always kick the tyre.

You've no idea why, but you kick the tyre.

LAUGHTER

No, but if I actually stood there in front of the window

and looked every time I made some bread...

Life's not worth living.

LAUGHTER

Julian, do you like to hold yours up to the window?

-LAUGHTER

-Only with the curtains drawn.

-Now, Richard...

-Yes.

-Not you, Richard the builder.

He made rye and cranberry rolls.

But he failed to impress with his glaze, which Paul criticised,

because there was too clear a line where it stopped.

Although Richard, just being a builder, said,

"Well, that's what the architect's plan said."

LAUGHTER

I have to say, I don't think these rolls were a great success.

But that's actually because cranberries, for me, carry

an unfortunate twin association with Christmas and cystitis.

And that's... LAUGHTER

And also Martha made date and walnut rye rolls.

-They look very nice.

-Mm, they look good.

I didn't know rye bread could look so attractive.

Whenever I've tried to make it it looks like a dark brown flat lump.

Like a rat I've just killed with a spade.

LAUGHTER

Martha started out brimming with confidence

and then - guess who turned up.

-When you put them in the oven, are you expecting a shine?

-Yes.

Are you going to use any water, or...?

I've got an egg wash to put on the top of it.

-Makes it a bit shinier.

-That's very daring.

-Is it?

-Yeah.

Very.

-Daring to put an egg wash on?

-Yeah.

I won't tell you why - I'll talk about it later. But good luck.

Paul turned into a bit of a pantomime villain there,

didn't he, really?

I mean, we actually edited out the "Mwah-ha-ha-hah!"

Because presumably Paul making that cryptic comment

worried Martha so much she decided not to go ahead with her egg wash.

Here she is talking to Nancy.

He was like, "I'm not going to tell you why,

-"but that's a bad idea."

-Did he?

And I was like...

What did you do, then?

I'm going to do it anyway. LAUGHTER

Martha, there, basically saying, "Whatever."

Let's see what happened.

Because you put the glaze on the top -

which has falsely accused the roll of being ready.

-Yes.

-You brought it out too early.

OK.

Martha's egg wash glaze "falsely accused" her rolls of being ready(!)

I don't like the sound of that glaze,

going around pointing the finger, making unfounded allegations.

Apparently when questioned about this false accusation,

Martha's glaze said, "Prove it."

LAUGHTER

Now, Rosemary, would you put an egg wash on a rye roll?

No, never.

Not ever? For no reason?

The thing is, the rye is a dark bread anyway, and you don't

want to have it this dark colour on the top, because it looks burnt.

The other thing is, it can crack and look very unattractive,

-so I would never do it on that.

-Don't you put it on a pie, though?

-A bit of wash...

-Yes, that's different.

-Oh, pardon me.

-LAUGHTER

Now, the bakers had to make four ciabatta loaves

for the Technical Bake.

-Rosemary, is ciabatta your favourite bread?

-It is.

-Yes.

-I love it. I absolutely love it.

And I love making it as well. Can I show you?

Are you going to show us what you do with it?

Yes, all right, come on. If you give me the dough...

-Do you need that? I don't...

-Well...

That's a urine sample I did earlier.

I'm going - I'm a bit worried. Can you pass me the flour instead?

Cos I don't want to cover you all in oil, and I will,

if you let me get away with it.

What are you going to show us? See, there's three... Oh, God.

LAUGHTER

-Everyone gets a lump each, OK?

-Come on - lump.

Can't we have overalls or anything?

Lump. Now, what I want you to do is follow me.

So, first of all, stand up.

-No! What have you done?

-Oh...

-Stop!

-LAUGHTER

-You're killing it!

-Too much.

-Far too much.

-Sorry.

-Here we are.

Now, OK, what you do is hold it here, with this hand...

-Yeah.

-Push, push, and roll.

-Let's just see your technique properly.

-OK.

-Push...

-I love it!

-..roll, turn.

OK, faster. Come on!

LAUGHTER

Come on - push, roll, turn.

Come on - push, push. Roll, turn.

Now, what I'm going to do - no, no, watch me.

You take your hand like this...

Can't we just go to the shop and buy one?

-Hold it...

-LAUGHTER

-Hold it like that.

-Yes.

-And go...

Except mine's normally...much...

it goes way over.

That's it.

Now, what I'm actually trying to do is to make a ball here. So...

Rosemary, um...

-Right, bring it round....

-Rosemary, can we have some sort of conclusion?

LAUGHTER

With this left hand...

you do the opposite.

Bring it under, and then bring it round. OK, like that.

-You've got yours beautifully smooth.

-There we are.

-OK?

LAUGHTER

CHEERING

Well done.

OK, back to the Technical Challenge,

and Mel had an interesting fact up her sleeve for Richard.

You know what?

They look a bit like slippers actually, I could hollow them out...

Listen, the word for slipper in Italian is "ciabatta."

Now, I don't understand that, I made two ciabattas this week

and they don't look anything like slippers.

LAUGHTER

Jordan came last and needed a brilliant Showstopper to

ensure that he stayed in the tent.

How well did that go? Well, he'll be joining us later.

Now we come to the part of the show where we discover the

star bakers amongst our studio audience.

When I was told we were going to have brioche, pumpernickel

and focaccia in our audience, I thought

Gwyneth Paltrow had brought her children along.

So, first of all, where are Hannah and Tom? Hello!

-You had a Bake Off themed wedding?

-Yeah, about a week and a half ago.

-Wow.

-We got...

CHEERING AND APPLAUSE

Did you actually invite anyone? There's no-one there.

It's just us. No, we had lots of friends and family there...

LAUGHTER

We did! They're just hiding.

And even the pageboy made a cake as well,

and he's three-and-a-half years old.

-ALL: Aww.

-Did he really make it?

-He did, but then he dropped it, bless him.

-And then the dog ate some of it.

-Thank you. Where is Julia?

-Here.

-Oh, there's Julia.

Is that a cupcake made specially for me, to be swallowed in one gulp?

-LAUGHTER

-I'm afraid it's not, no.

What is it?

It's actually a stout soda bread filled with a full Irish breakfast.

Who'd like to have a go at that?

Yes, Julian, can you go and collect that?

Let's see inside it anyway.

-Can we just...? Talk me through the actual dome thing.

-It's cream cheese.

RICHARD GASPS

LAUGHTER

And it has actually got Guinness in it, the cream cheese,

and the topping is black pudding.

-Crumbled on cream cheese, crumbled on a full Irish breakfast on bread?

-Yes.

-Right, there we go. Julian, do you want to try it?

-Oh, yes.

You might need a sharp knife.

Is it supposed to look like the top of a Guinness?

It wasn't really my vision,

it was supposed to look like a pint of Guinness, but...

Wow, look at that.

-Open it up.

-Oh, my goodness me.

That looks amazing, it sort of looks like a pork pie.

-What do you think, Richard?

-This?

-Yes. No(!)

LAUGHTER

It's very good. It's not a cupcake...

Once you get in there it's a very rich but very sweet soda bread,

and that goes very nicely with the smoked bacon, black pudding,

egg, there's a whole breakfast thing happening, it's very good.

-Do you like it, Julian?

-Well...

It's very inventive and everything,

but I kind of wonder what the point is.

-Know what I mean?

-It's a whole meal, isn't it? It's brunch!

It's a little bit stodgy and firm, it's a little bit heavy.

But - no, no, no, I'm giving her criticism,

but it's obviously done with...

Rosemary, thank you very much, going to move on now.

Richard, can you stop eating please?

APPLAUSE

OK, let's move on. Sarah, where are you?

Sarah, you made a brioche bear for your grandson's birthday.

Erm..yes, I suppose I did.

It started out as a chocolate brioche

and then I decided to make it into a character...

LAUGHTER

It was supposed to be a character from his favourite TV programme.

Saw?

-Is it true that its head fell off?

-Yes. And its feet.

And finally, Alice, where are you?

Hello, what have you got there, Alice?

Erm, it's supposed to be Paul Hollywood.

LAUGHTER

I have to say, Alice, that is uncanny.

So, thank you very much to you and to all our bakers.

Let's return to the tent now,

where baker number three has had to say goodbye.

He's been described as a maverick and has shown incredible daring,

not only with his choice of bakes but also with his choice of shirts.

Please give a massive welcome to Jordan!

CHEERING

Hi, Jordan.

-Please sit down.

-Thank you.

Hello!

-How you doing?

-Welcome to An Extra Slice.

What was your worst moment in the tent, would you say?

It would probably be the first week Showstopper, the miniature cakes?

Because at the very start of that bake - three-and-a-half,

four hour bake - and in the first half hour they come up to you

and go, "So what are you baking, Jordan?"

And I go, "I'm baking blueberry and lemon cakes." And they go, "WHY?"

"I really like blueberry and lemon, I think

"they're quite classical flavours."

And Mary goes, "Oh, no, no, they will never work together - bye",

and walks off!

And you're left to carry on the rest of your challenge thinking,

"You're going to hate this.

"You're really going to hate it."

And sure enough, they didn't enjoy it.

Now, you might not see me, but I often sneak round the tent

finding some unseen moments, and I found a great bit of footage of you.

Being a gentleman, you lend Chetna a helping hand

when she can't get the lid off her blender.

-Don't know if you remember that...

-No.

-..let's have a look.

Jordan? Do you mind? I can't open it!

-Ready.

-It's just too...

Oh, thank you.

But then it happened again,

and I wondered if it was just a ploy to distract you.

Oh, thank you so much. What will I do without you?

HE LAUGHS

Oh, crap!

Now, Jordan, at the top of the show we had a clip of you saying your

female friends wanted you to find out what Paul Hollywood smells like.

-Apparently so.

-We're dying to know, come on.

Do you know hot dog sausages you sort of get at the cinema?

LAUGHTER

-He smells like a hot dog sausage at the cinema?

-Yeah.

Well, he's got me hooked.

You said beforehand that Bread Week was going to be your week.

It was a strange week really, cos the first challenge went

rather well - not the worst I've ever had - the ciabatta was just

an entertaining cock-up and then,

by the time we got to the Showstopper,

I was very happy with what I'd put up,

but from the second I put it down it's like,

"Well, that's underbaked - and I've run out of time."

Oh, dear. No-one could accuse you of not putting in the effort,

let's have a look at the moment when

Mary and Paul arrived at your work station when you were

kneading your rye dough, don't know if you remember that.

By that time you'd been kneading that dough for 40 minutes.

For some crazy reason I decided to use double the mix of

everyone else in the tent.

Well, you look exhausted, but then Mary arrived,

and she's always got an encouraging word.

Morning! Sorry, that's really worn me out, I've been doing that for...

-Quite a work-out.

-Yeah, about 30, 40 minutes.

It's very dry.

LAUGHTER

But in fact your spelt and rye rolls turned out fine.

Yeah, they did.

Paul thought they could have been a bit slacker but he liked

the blend of spelt and rye flours and thought the flavour was good.

-Way!

-Yeah.

Now, let's talk about this week's Showstopper.

You felt very confident about your sweet brioche

when you were chatting to Sue about it.

-Absolutely.

-Let's have a look.

-How many times have you made this?

-More than I care to count.

How many times has it worked?

It's only not worked twice.

And now three times.

-So what went wrong there then?

-I must say, I've never, ever

made it at home before with raspberries and strawberries,

I always make it with blueberries,

but after my mauling in week one for using blueberries

and any other flavour from Mary Berry, I went home

and was like, "You know, I'm going to take the blueberries out."

Cos I think I was using them almost every single week in something.

So I went through and removed them from every recipe, thinking

Mary Berry was just going to tell me off,

-so I decided to change the recipe...

-At the last minute.

Yeah, great idea, cos it was far too loose and liquidy.

Well, here on An Extra Slice we do like to give the bakers

a chance to show what they can really do when they're out

of the tent and in the more relaxing surroundings of their own home.

-It's blueberry, there's no raspberry in it.

-You can have a go, guys.

-Hand me a knife and I'll lop you off a slice.

-There we go.

Can you do some more of your Mary Berry impersonations?

Can you talk in the style of Mary while chopping that up, please?

No.

LAUGHTER

-Can I ask you a question, Jordan?

-You certainly can.

You put so much liquid into the recipe that you must have

known it wasn't going to work.

I think it was because, like I say, I changed the recipe.

Normally, as I have here,

I cook the blueberries down with some sugar and a little cornflower.

Which thickens it and absorbs a lot of the liquid.

Whereas on the day, because I used raspberry and strawberries,

it just turned into a juice.

It's lovely, it could be a dessert.

That's exactly what it is, obviously the only person to make

sweetbread in there, which surprised me really,

but I've got a sweet tooth, I'll always choose sweet food.

Jordan, I think this has been a success. Did you like it, Rosemary?

Yeah, I mean, I did...

LAUGHTER

OK, let's call it a day there.

-Very nice.

-Congratulations, Jordan, well done, it was lovely.

AUDIENCE: Whoo!

What's next for you?

I think you want to open a traditional bakery, don't you?

That's many moons down the line - once I've learnt to bake!

Yeah, I'm planning...

As soon as I left the show,

the week after, I went straight went down to my

local college and signed up to actually learn how to bake properly.

Because this showed me it is what I really like to do.

-That's great, isn't it?

-But it also shows you have so much to learn.

When you look at the other more experienced bakers.

I've been baking for three years, and you go up against someone

that's been baking for 33 years, they know a lot more.

So, yeah, it's made me

realise that's what I want to do with my life.

Jordan, thank you so much for being here, it's been

an absolute pleasure, we are really going to miss you on Bake Off,

and as a token of our appreciation we have got you a little something,

which my charming assistant Julian is bringing in.

Thank you so much, Julian.

-Thank you so much.

-Ta-da.

I never in my life thought I'd be served a cake by Julian Clary.

Didn't you?

I could fill your cheeks if you're not...

And, can you stand another surprise?

-Here is your cake.

-ALL: Aww.

That's you being chased by the monster from your 3D biscuit scene.

-Well done, Jordan.

-Thank you.

-Ladies and gentlemen - Jordan.

-I've got it.

-All right, take care. Jordan, everyone.

AUDIENCE: Whoo!

Next week, it's desserts. I can't wait.

-It's a sponge base and ice cream, what can possibly go wrong?

-Uhhh!

-Freezer, freezer, freezer, please!

-Oh, no, it's all bubbling.

That looks absolutely revolting.

Could be the biggest thing I've ever done,

apart from, you know, giving birth.

Job's a good 'un.

So, do feel free to send in all your pictures of desserts.

Try a tiramisu or a self-saucing pudding,

or go for the Baked Alaska option.

Or feel free to do your own thing dessert-wise.

Get your pictures up on Facebook and Twitter,

details at the bottom of the screen.

Big thank to our guest baker Jordan, to all our studio bakers

and to tonight's panel - the Reverend Richard Coles...

APPLAUSE

-..Rosemary Shrager...

-APPLAUSE

and Julian Clary!

APPLAUSE

See you next week, good night.